Prep 5 mins
Cook 30 mins
So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..
- 12 large tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
- 14.79 ml olive oil
- salt and pepper
- Preheat oven to 250°F Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.
- Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
These were surprisingly good! ha ha They kind of melt in your mouth. Thanks for sharing.
Great recipe! I washed the kale and let it dry overnight, so it wasn't too much trouble at all. I could eat the whole bunch myself!
Great recipe, and so easy! This was our first try making these, following directions as stated, and they came out great. The kale flavor is unique, and this simple recipe doesn't use additional spices that might mask the flavor.